Aburi Steak
For dinner this evening, we’re going to enjoy a traditional Japanese Aburi Steak. Aburi means flame-seared, and is used normally on raw fish, but in this case, it is used on tender cuts of steak to ensure a mouth-watering meal.
Prep Time: 20 mins
Cook Time: 20 mins
Freeze Time: 1 hr
Cool Time: 45 mins
Marinate Time: 20 mins
Total Time: 2 hrs 45 mins
Servings: 24
1 (12 to 16 oz) boneless rib eye steak
1/2 cup short grain white rice
3/4 cup water
2 tsps rice vinegar
1 tsp white sugar
1/2 tsp salt
1/4 cup less-sodium soy sauce
1 tbsp pure maple syrup
1 tbsp Asian-style chili paste (such as sambal oelek)
1 tbsp vegetable oil
1/3 cup sour cream
1/4 tsp lime zest
2 tsps fresh lime juice
2 tsps wasabi paste, or more to taste
2 tsps furikake seasoning or toasted sesame seeds
Directions
Put steak on a waxed paper-lined baking sheet. Freeze until just firm, about 1 hour.
Meanwhile, for sushi rice, rinse rice under cold running water, rubbing grains together with your fingers. Combine rice and water in a small saucepan. Bring to a boil; reduce heat to low. Simmer, covered, until tender and sticky, about 15 minutes. Remove from heat. Stir together vinegar, sugar, and salt in a small bowl. Stir into rice. Cover; let cool about 45 minutes.
Meanwhile, thinly slice steak across the grain into 24 (1/4-inch-thick) slices. Transfer steak to a zip-top bag set in a shallow dish.
Whisk together soy sauce, maple syrup, chili paste, and oil in a small bowl. Pour over steak in bag; seal bag. Chill at least 20 minutes or up to 2 hours.
For sauce, whisk together sour cream, lime zest, lime juice, and wasabi paste.
Shape rice with wet hands into 24 (1-tablespoon) oval-shaped portions. Drain steak; discard marinade. Put steak on a foil-lined baking sheet set on a wire rack. Char steak with a kitchen torch, turning once, until desired doneness, about 5 minutes for entire recipe. Put 1 steak piece on each rice portion. Sprinkle with furikake seasoning (or sesame seeds) and serve with sauce.
